Old, Forgotten and lost Colonial Anglo-Indian Recipes revived and brought to life by Bridget White, Author of 7 Cookery books on Anglo-Indian Cuisine

Bridget White Anglo-Indian Recipe Books

ANGLO-INDIAN RECIPE BOOKS

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagiarism and infringement of Copy Right punishable by Law

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Friday, May 10, 2019

A
Trifle is a dessert dish invariably made from thick custard, fruit, sponge
cake, fruit juice or jelly and whipped cream. These ingredients are
usually arranged in layers in a beautiful glass dish with the sponge cake
forming the bottom layer. The earliest known recipe for “Trifle” was published
in a book called "The good housewife's Jewell" by Thomas Dawson. in
1596 in England. The ingredients for this first Trifle Recipe was thick cream
flavoured with sugar, ginger and rosewater pored over slices of Sponge Cake.
Sixty years later, milk custard was added to the list of ingredients and the
custard was poured over alcohol-soaked bread.

A
Trifle Pudding is often used for decoration as well as taste, incorporating the
bright, layered colours of the fruit, jelly, jam, and the contrast of the creamy
yellow custard and white cream. Some trifles contain a small amount of alcohol
such as port, or, most commonly, sweet sherry or madeira wine. These Trifles
are known as ‘TIPSY TRIFLES” The Non-alcoholic versions may, instead use fruit
juices or soft drinks such as ginger ale, lemonade etc as the liquid is
necessary to moisten the cake layers.

Trifle
Puddings are often served in Anglo-Indian Homes at Christmas time, sometimes as
a lighter alternative to the much denser Christmas pudding. No specific recipe
need be followed for preparing a Trifle. It all depends on the availability of
the ingredients. One can mix and match in a Trifle and just innovate. The
contents of a trifle can be varied according to one’s choice. Here is a step by
step Recipe for a simple Trifle that I made for my Granddaughter’s First Holy
Communion Lunch. The recipe is also featured in my Recipe Book A COLLECTION OF SIMPLE ANGLO-INDIAN RECIPES

2.
Drain the excess syrup from the canned fruits. Mix 2 tablespoons of jam to this
fruit syrup and mix well. (If using Fresh Fruit then use a cup of apple juice
or any other fruit juice). Divide the fruit into 3 portions

3.
Using a sharp knife, slice the cake horizontally into a layer so that it fits
the bottom of the bowl in which the pudding is to be set.

4.
Spread the layer of cake liberally with jam.

5.
Place the cake layer in the glass bowl and soak with the fruit syrup Press down
firmly down.

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About Me

My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com

BRIDGET WHITE-KUMAR – AUTHOR AND FOOD CONSULTANT

Bridget White-Kumar is a Cookery Book Author and Food Consultant. She has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era. Her 7 Recipe books are a means of preserving for posterity, the very authentic tastes and flavours of Colonial India, besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine. Bridget is also an Independent Freelance Consultant on Food Related matters. She has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Continental Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian. Many of them are now following the Recipes and guidance given by her and the dishes are enjoyed both by Indian and Foreign Guests.Bridget also conducts Cooking Demonstrations and Workshops at various places such as Clubs, Restaurants, Women’s Groups, Corporate Offices, etc. She is always ready to share and talk about Recipes and Food. She can be contacted on +919845571254 or email bridgetkumar@yahoo.com

Cooking Workshop at the Oberoi Mumbai in Colonial Anglo-Indian Cuisine

Cooking Workshop at the Taj West End Bangalore

Cooking Workshop at the Vivanta by Taj White Field Bangalore

Colonial Anglo-Indian Food Event at the Cochrane Place Kurseong Darjeeling

Dishes Taught at the Sujan Raj Mahal Palace Jaipur

BRIDGET’S ANGLO-INDIAN RECIPE BOOKS

1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST

Anglo-Indian Cuisine – A Legacy of Flavours from the past is a comprehensive and unique collection of easy- to- follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from the outright European Cutlets, Croquettes, pasties, roasts, etc, to mouth watering Curries, Side dishes, Spicy Fries, Foogaths, Biryani and Palaus, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The very names of old time favorite dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were so popular during the Raj Era are sure to bring back nostalgic and happy memories. These popular Anglo-Indian dishes will take you on an exotic nostalgic journey to Culinary Paradise.

It is a practical and easy guide to delectable cooking. The book with its clear step-by-step instructions, describes the preparation of a variety of Anglo-Indian Dishes. The easy-to-follow directions make cooking simple and problem- free.

The huge selection of Anglo-Indian dishes featured in this Cookery book will surely take one on a sentimental and nostalgic journey down memory lane of old forgotten Anglo-Indian Culinary Delights. All the old dishes cooked during the time of the Rajhave now revived to suit present day tastes and palates. This Cookery Book would also serve as a ‘Ready Reckoner’ and a useful guide for teaming up dishes for everyday Anglo-Indian Meals as well as for festive and special occasions.

Vegetarian Delicacies is a collection of simple and easy recipes of delectable Vegetarian Dishes. The repertoire is rich and vast, ranging from simple Soups and Salads, to mouth watering Curries, Stir fries, Rice dishes, Casseroles and Baked Dishes and popular Accompaniments. The easy-to-follow directions, using easily available ingredients, make cooking these dishes simple, enjoyable and problem-free. The book also highlights the goodness of each vegetable and their nutritive and curative properties in preventing and curing many health disorders.

Simple Egg Delicacies is a collection of simple and easy recipes of delectable Egg Dishes for Breakfast, Lunch and Dinner and for all other times as well. The repertoire ranges from simple Breakfast Egg Dishes and Egg Salads, to mouth watering Curries, Tea Time treats, Sandwiches, Casseroles and Baked Dishes. The recipes are extremely easy to follow and only easily available ingredients have been suggested. - A real treat for ‘Eggetarians’.

Anglo-Indian Delicaciesis an interesting assortment of easy- to- follow Recipes of popular vintage and contemporary Cuisine of Colonial Anglo India. It covers a wide spectrum, of recipes ranging from mouth watering Gravies and Curries, Mulligatawny and Pepper Water, Meat Fries, Roasts and Steaks to tasty Pulaos and Pickles, Savouries, Sweets and Christmas treats including a few home brewed wines to round off the extensive flavours and tastes. Some of the old typical dishes that were popular in Calcutta, and other parts of Bengal besides Central and Eastern India, such as the Dak Bungalow Chicken Curry, Railway Lamb Curry, Pork Bhooni, Chicken / Meat Jal Frezie, Devil Pork Curry, Calcutta Cutlets (Kobhiraji Cutlet), Fish Kedegeree, Double Onions Meat Curry (Do Piaza), Meat Glassey (Glazzie ) or Fruity meat Curry, Meat and Spinach Curry, Duck Dumpoke, etc, are some of the old favourites featured here. I’ve also included recipes for dishes that were popular during World War II and were served in the Army camps and Officer’s Mess, such as the Army Camp Soup, Brown Windsor Soup, The Bengal Lancers Shrimp Curry, Veal Country Captain (Cold Meat Curry), Bubble and Squeak, One Eyed Jack, Colonel Sandhurst’s Beef Curry, Salted Tongue, Salted Beef, Corned Beef, Kalkals, Rose Cookies, Dhol Dhol, BeefPanthras, Potato Chops etc. All these dishes have been given a new lease of life, besides a host of other assorted dishes and preparations.

The Anglo-Indian Festive Hamper is a collection of popular Anglo-Indian festive treats, such as Cakes, Sweets, Christmas goodies, Puddings, Sandwiches, Preserves, Home-made Wines, etc, etc. The repertoire is rich and quite vast and takes you on a sentimental and nostalgic trip of old forgotten delicacies. These mouth watering concoctions are a mix of both ‘European’ and ‘Indian’, thus making it a veritable “Anglo-Indian” Festive Hamper. The easy-to-follow directions make the preparation of these old, popular, mouth watering goodies, simple, enjoyable and problem-free.

About Me

My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups.
Tel +919845571254 Email bridgetkumar@yahoo.com
www.anglo-indianfood.com
http://memoriesofkgf.blogspot.com